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Vegetable and Chicken Hash brown lasagna recipe
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ground chicken breast
frozen mixed vegetables
large red bell pepper
bunch of dill
salt and pepper to taste
Grease a 10" square baking or casserole dish.
Preheat oven to 350 F.
Heat oil in a large skillet over medium heat. Add onion, green onion, garlic and Hungry Jack hashbrowns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
Brown the meat in a skillet.
Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
Add salt and pepper to taste.
Beat the eggs, add milk then add the chopped dill and a pinch of salt.
Layer, in order, the following: half the potatoes, half the vegetable, meat and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
Bake for approx. 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
Allow to cool in the baking sheet/casserole and serve warm with a side salad.
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